Fettuccine with Spicy Sausage and Cabbage Ribbons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 see below, copied from website |
Directions:
1. pound green cabbage (1/2 medium head), cut into 1/2-inch-wide ribbons
2. /4 cup extra-virgin olive oil
3. medium red onion, finely chopped
4. Kosher salt
5. pound spicy Italian sausage—casings discarded, meat crumbled
6. cups Batali’s Essential Tomato Sauce or jarred tomato sauce
7. pound fettuccine
8. Freshly grated Pecorino Romano cheese, for serving
9. In a large pot of salted boiling water, blanch the cabbage until just tender, 4 to 5 minutes. Using a slotted spoon, transfer the cabbage to a colander. Cool the cabbage under running water and drain well.
10. In a large skillet, heat the oil until shimmering. Add the onion and a generous pinch of salt; cook over moderate heat, stirring, until softened, 7 minutes. Add the sausage and cook, stirring, until no pink remains, 7 minutes. Stir in the tomato sauce and cabbage. Cover and simmer over moderately low heat, stirring, until the cabbage is tender, 15 minutes.
11. Return the cabbage cooking water to a boil. Add the fettuccine and cook until just barely al dente. Drain the pasta, reserving 1/4 cup of the cooking water. Add the pasta and reserved cooking water to the cabbage sauce. Cook over moderate heat, tossing, until the pasta is coated and al dente, about 2 minutes. Transfer the pasta to shallow bowls, sprinkle cheese on top and serve.
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